Getting the Most from Leftovers

Part of working smarter is maximizing your efforts. This means making sure to use leftovers in the best way possible.

The chicken salad suggestion below uses the leftovers from our Roast Chicken Dinner a few nights ago by tossing it with some diced celery, light mayo, salt, pepper and chopped parsley to create a chicken melt. I add a marinated tomato salad to round out the meal.

Chicken Melt & Marinated Tomato Salad

• Slice whole wheat sesame seed buns in half. Set them on a cookie sheet and top the bottom buns with the chicken salad (tuna or egg salad can work if you don't have leftovers). Lay a slice of low-fat Swiss cheese on top, then slide the sheet into a 300 degree F oven for 10 minutes.
• While the sandwiches warm I wash a handful of vine-ripened tomatoes and cut them into thin wedges. Next, I thinly slice a couple of stalks of scallion diagonally and place both into a serving bowl. A quick splash of balsamic vinegar, extra-virgin olive oil, kosher salt and fresh ground pepper finish off the side dish.
• I place the open-faced sandwiches under the broiler to brown slightly and serve them with the salad.